Every May, as spring turns to summer, Americans roll out their smokers and fire up their pits in celebration of one of the nation’s most cherished—and misunderstood—culinary traditions: barbecue. National Barbecue Month is more than a seasonal excuse to cook outside; it’s a tribute to a uniquely American art form defined by its patience, community roots, and bold regional identities.

Barbecue vs. Grilling: Clearing the Smoke

Though often used interchangeably, barbecuing and grilling are not the same. Barbecue is the low-and-slow method of cooking meat over indirect heat, coaxing out deep flavors and melt-in-your-mouth tenderness over hours. Grilling, by contrast, is the quick, high-heat method many associate with burgers and hot dogs. For purists and pitmasters, this distinction is everything.

From Marketing Gimmick to Culinary Movement

Despite its widespread popularity, the origin of National Barbecue Month is a curious one. Contrary to claims of an official 1963 declaration, the observance actually began as a marketing campaign by Kitchen Bouquet, a browning sauce brand founded by Edgar W. Garbisch. He launched a national recipe blitz in June 1963 to promote his product through barbecue-themed content.

The idea faded during the late ’60s but was revived in the 1980s by the Barbecue Industry Association, which strategically moved the celebration to May, just in time to kick off grilling season and drive early sales of barbecue equipment. The campaign worked. Even after the association merged into the Hearth, Patio & Barbecue Association (HPBA) in 2002, the observance only grew stronger.

A Regional Tradition That Defines American Cuisine

Barbecue is one of the few truly indigenous American culinary traditions, developed from Indigenous and African cooking techniques and shaped by generations of pitmasters across the “BBQ Belt.” The diversity of regional styles remains a key part of the culture:

• Texas: Celebrates beef, especially dry-rubbed brisket with minimal sauce.

• Kansas City: Known for sweet, tomato-based sauces and burnt ends.

• Carolinas: Famous for pork—vinegar-based sauces in the east, mustard-based in the south.

• Alabama: Introduced the unique and creamy white sauce, perfect for smoked chicken.

These styles aren’t just variations—they’re cultural expressions passed down through families, communities, and generations.

How to Celebrate: From Pitmasters to Potlucks

Celebrating National Barbecue Month can be as involved as tending a brisket for 12 hours or as simple as picking up a pulled pork sandwich from your local smokehouse. May 16th, officially National BBQ Day, offers a particularly good excuse to light the fire. Ideas for getting involved include:

• Hosting or attending a community cookout or block party

• Supporting local BBQ joints or food trucks

• Preparing classic side dishes like slaw, beans, or cornbread

• Exploring regional sauces and spice rubs

• Participating in BBQ pop-ups or restaurant promotions

Even those without access to a smoker or grill can still take part in the cultural tradition by recreating the experience indoors—or gathering friends around the table to honor it.

A Sizzling Selling Point: Barbecue and Homeownership

National Barbecue Month doesn’t just ignite grills—it’s also boosting real estate. Outdoor cooking spaces have become increasingly desirable features for homebuyers. A well-designed patio with a smoker, grill, or even a built-in kitchen can be a game-changer in today’s market. And for new homeowners, what better way to celebrate a fresh start than a housewarming barbecue?

Whether you’re a pitmaster perfecting your bark or just someone who loves a good rack of ribs, May is your month. National Barbecue Month is a celebration of flavor, fellowship, and fire—an enduring American tradition worth gathering around.